**Roast Beef Dinner with Yorkshire Puddings, Peas, Carrots, and Mashed Potatoes**:
Ingredients:
For the Roast Beef:
– 1.5 kg beef joint (e.g., rib roast or top sirloin)
– Salt and black pepper
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tbsp fresh rosemary or thyme, chopped
For the Yorkshire Puddings:
– 100g plain flour
– 2 large eggs
– 100ml milk
– 50ml water
– 2 tbsp beef drippings or oil
For the Vegetables:
– 4 large potatoes, peeled and chopped for roasting
– 3 large carrots, chopped
– 200g peas (frozen or fresh)
– 4 large potatoes, peeled and chopped for mash
– Butter, milk, salt for mashed potatoes
For the Gravy:
– Beef drippings or juices from the roast
– 2 tbsp flour
– 500ml beef stock
– Salt and pepper to taste
Instructions:
Roast Beef:
1. Preheat the oven to 220°C (425°F).
2. Season the beef generously with salt, pepper, garlic, and fresh herbs. Drizzle with olive oil.
3. Place the beef in a roasting pan and roast for 15 minutes at 220°C, then lower the temperature to 180°C (350°F) and continue cooking for about 1 hour (for medium-rare). Adjust timing for desired doneness.
4. Once cooked, rest the beef for 15-20 minutes before carving.
#### Yorkshire Puddings:
1. In a bowl, whisk the flour, eggs, milk, and water until smooth. Let the batter rest while the beef cooks.
2. Increase oven temperature to 220°C (425°F) after removing the roast beef.
3. Heat a muffin tin with beef drippings or oil in each cup. Once very hot, pour the batter evenly into each cup.
4. Bake for 20-25 minutes until the puddings are puffed and golden.
#### Vegetables:
– **Roasted Potatoes:** Toss chopped potatoes with olive oil, salt, and pepper, then roast in the oven at 200°C (400°F) for 30-40 minutes until crispy and golden.
– **Carrots:** Boil or roast the carrots until tender.
– **Peas:** Cook peas in boiling water for about 3-5 minutes until tender, then drain.
#### Mashed Potatoes:
1. Boil peeled and chopped potatoes in salted water until tender.
2. Drain, then mash with butter, milk, and seasoning to your preference.
#### Gravy:
1. Heat the drippings in a pan, add flour, and cook until browned.
2. Slowly add the beef stock while whisking until smooth.
3. Simmer for 5-10 minutes until thickened. Season to taste.
### Serving:
Slice the roast beef, serve with Yorkshire puddings, mashed potatoes, roasted potatoes, carrots, and peas. Pour gravy over the top.
Enjoy your delicious roast dinner!
